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Veggie-Topped Swiss Steak Recipe

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Long, gentle cooking turns round steak into a tender cut of meat. I like to serve this with mashed potatoes, because the vegetable topping makes an excellent sauce.—LorskyNY, Taste of Home Online Community
TOTAL TIME: Prep: 35 min. Cook: 6 hours
MAKES:6 servings
TOTAL TIME: Prep: 35 min. Cook: 6 hours
MAKES: 6 servings

Ingredients

  • 1-1/2 pounds beef top round steak
  • 1/4 cup all-purpose flour
  • 2 teaspoons ground mustard
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons canola oil
  • 2 tablespoons butter
  • 1 can (14-1/2 ounces) diced tomatoes
  • 2 celery ribs, finely chopped
  • 2 medium carrots, grated
  • 1 medium onion, finely chopped
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon brown sugar

Nutritional Facts

4 ounces cooked beef with 1/3 cup sauce equals 287 calories, 12 g fat (4 g saturated fat), 74 mg cholesterol, 524 mg sodium, 16 g carbohydrate, 3 g fiber, 28 g protein. Diabetic Exchanges: 4 lean meat, 1 vegetable, 1 fat, 1/2 starch.

Directions

  1. Cut steak into serving-size pieces. In a large resealable plastic bag, combine the flour, mustard, salt and pepper. Add beef, a few pieces at a time, and shake to coat.
  2. In a large skillet, brown meat in oil and butter on both sides. Transfer meat to a 3-qt. slow cooker. Combine the tomatoes, celery, carrots, onion, Worcestershire sauce and brown sugar; pour over meat.
  3. Cover and cook on low for 6-8 hours or until meat is tender. Yield: 6 servings.
Originally published as Veggie-Topped Swiss Steak in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2009, p33

Nutritional Facts

4 ounces cooked beef with 1/3 cup sauce equals 287 calories, 12 g fat (4 g saturated fat), 74 mg cholesterol, 524 mg sodium, 16 g carbohydrate, 3 g fiber, 28 g protein. Diabetic Exchanges: 4 lean meat, 1 vegetable, 1 fat, 1/2 starch.

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

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